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Cranberry Chutney Photo by: Photo: Randy Mayor; Styling: Jan Gautro

Cranberry Chutney

Slivered almonds add crunch to Mary's favorite chutney, which she serves with shrimp or chicken.

Cooking Light NOVEMBER 2002

  • Yield: 3 1/2 cups (serving size: 1/4 cup)

Ingredients

  • 4 cups fresh cranberries
  • 2 cups packed brown sugar
  • 1 cup raisins
  • 1 cup water
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon grated onion
  • 1/8 teaspoon ground cloves

Preparation

Combine all of the ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer the chutney for 35 minutes or until thickened.

Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 11%
  • Fat: 2.5g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.4g
  • Carbohydrate: 44.2g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 184mg
  • Calcium: 47mg
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Cranberry Chutney recipe

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